Take Five

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“This is so healthy and very refreshing during the summer,” says
R. Enriquez of
Anaheim.

Beet-Hibiscus Iced Tea

Yield: 10 servings

1/2 cup dry hibiscus leaves (also called Jamaica leaves)

2 medium beets

5 cups cold water

Sugar to taste

Ice

Procedure:

1. Boil hibiscus leaves in 2 cups of water.

2. Peel 2 beets and bring to boil almost covered with water.

3. Drain liquid of leaves and beets and pour in pitcher.

4. Add 5 cups of cold water, sugar or sweetener to taste and ice.

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sautéing. When using

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Santa Ana, CA 92711-1626,

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